Researchers are alarmed at how AGE consumption correlates with the current trends of disease epidemics. They understand that the concept of food-related AGE intake as harmful is new to the general public, however, the public needs to be educated to the dangers that AGE presents to the public. The scientists feel that the health hazard should be treated like cholesterol and sodium and levels of AGE should be shown on nutrition labels.

The study involved 172 healthy men and women. The group was divided into 2 groups based on age. One group was comprised of individuals between 18-45 years-old. The other group consisted of individuals between 60-80 years-old.

Blood test showed that AGE levels were 35% higher in subjects over 65 when compared to those younger than 45 years-old. The increased levels of AGE is suspected to also increase the levels of C-reactive protein (CRP). CRP is a bio-marker used to indicate inflammation.

Our kidney function slows down as we age making it difficult for AGE to be processed and removed from our body. Researchers were surprised when young healthy people had high levels of AGE. In fact some young people had levels of AGE on par with diabetic patients, which suggests that prolonged exposure to AGE-rich foods could accelerate the onset of diseases. Excessive amounts of AGEs are known to be toxic.

If you want to reduce your consumption of AGE, the researchers suggest that you adapt new methods of cooking. They suggest that in addition to reducing your meat consumption you steam, boil, or stew instead of broiling, frying, or grilling.